Chettinad chiken biryani

Ingredients:

1/2kg Chicken medium size pieces 2 Big onions chopped 1 Tomato 2 Green chillies 2 cups Biryani rice or jeeraga samba rice 2 Cups Coconut milk few chopped Coriander leaves For marination 1 tbsp Red chili powder 1 1/2 tbsp Coriander powder 1 tsp Turmeric powder 1 tsp Ginger garlic paste 1 tbsp Salt 1/4 cup Thick curd For seasoning 2 handful of Mint leaves 2 Cloves 2 Cardamom 2pcs Cinnamon 2 small pcs Bay leaf 1 tsp Fennel seeds Method: Marinade the chicken with the items given in "For Marination" for an hour. Wash and soak the rice for 10 minutes in water. Then drain the water. Heat ghee in a pan and fry the rice till it does not stick to the pan in medium fire. Heat ghee and cookin oil in a vessel and add the items given in "For Seasoning". Now add the onion, chilies and tomato. Saute for a while and then add the marinated chicken pieces. Saute in medium heat for 2 minutes. Cover and cook the chicken in reduced heat. Now add the coconut milk along with two cups of water(take into account the water already in

the vessel). Leave it to boil Now add Salt and the rice. Reduce the heat. Cover and cook for 7 to 8 minutes or cook till all the water gets absorbed. Keep the vessel in low heat. Heat a pan and close the vessel with this hot pan for 5 minutes. Repeat it twice. Biryani will be rightly cooked. Garnish with coriander leaves and serve Chettinad Chicken Biryani with Thayir Pachadi or Boiled Egg or Ennai Kathirikkai.